Baked Latkes

INGREDIENTS

4 to 6 tsp extra virgin olive oil, divided
2 lbs potatoes (or combination of any of the following: potatoes, zucchini, yams, carrots, parsnips, sweet potatoes, turnips)
1 medium onion, chopped
2 eggs, lightly beaten
1/4 cup flour
1/2 tsp baking powder
1/2 sea salt
1/4 tsp ground pepper
1 clove garlic, minced (optional)
1 Tbsp fresh dill, minced (optional)

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

Coat two cookie sheets with 2 to 3 teaspoons of the oil on each.

Grate the potatoes (and other vegetables, if using) into a large bowl. Add all the other ingredients, including remaining oil. Stir to combine.

Drop the potato mixture by rounded tablespoonfuls onto the greased cookie sheets. Flatten slightly to make them into patties rather than mounds.

Bake for until the undersides are lightly browned and crisp, about 10 minutes. Brush the tops of the latkes with a very light coating of oil, then flip them over and bake for another 8 to 10 minutes. Be careful not to overcook them; they are done when they are crisp and golden brown.

Serve hot with sour cream or apple sauce.